Lunch, December 14, 2011

Lunch, December 14^th, 2011

Minestrone Cup 3.75 Bowl 4.75

Butternut Squash, toasted almonds Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Tri Tasting 5.75

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Just For Today

Salad:

Beef Tenderloin Tips Saute and Golden Mushroom Salad

mixed greens, dried cranberries, red onion, walnuts and blue cheese, red wine vinaigrette 13.50

Pasta:

Gulf Shrimp Saute

tomato, herbs and spinach, penne 12.00

Fish:

Broiled Lake Trout

remoulade, herbed new potatoes, green beans 11.75

Main:

Chicken Scaloppini

apple and leek sauce, brie potatoes, roasted vegetables 10.00

Lunch Box:

Tuna Melt

tomatoes, swiss, basmati, field green salad, chocolate decadence 9.75

Gift Certificates

Share the gift of food and beverage with those you love.

Gift certificates available in any denomination.

Salads

House Salad

mixed greens, walnuts, grapefruit segments, red onions and dried cranberries with a honey mustard vinaigrette 4.00

Martha’s Vineyard Salad

pecans, blue cheese, red onion and tart cherries, raspberry-maple vinaigrette 4.75 with grilled Atlantic salmon 9.75

Spinach Salad

sweet potato, bacon, caramelized onions and pecans, maple raspberry vinaigrette 5.25

with grilled Atlantic salmon 10.75

Rocky’s Caesar 6.00 with chicken 8.50

Wedge of Iceberg

bacon, blue cheese, green goddess dressing, grilled gulf shrimp kabobs 9.00

Main Courses

Poached Atlantic Salmon

white wine sauce, capers, artichokes, redskin potatoes, vegetable 11.00

Lake Perch Saute

wilted spinach, basmati rice, hazelnuts, brown butter vinaigrette 12.50

Grilled Great Lakes Whitefish

mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 12.50

Grilled Atlantic Salmon

shrimp sauce, basmati, julienned vegetables 12.50

Chicken Scaloppini Saute Tosca

tomato coulis, fine noodles with olive oil, parmesan garlic and herbs, asparagus 9.50

Baked Meatloaf

sautéed mushrooms, Cognac sauce, redskin mashed potatoes, roasted vegetables 8.25

Pan Roasted Pork Tenderloin

Polish sausage and sauerkraut, mashed potatoes, green beans 10.25

Beef Tenderloin Tips Saute

in a baked potato, cognac sauce, sherry mushrooms, roasted vegetables* 13.50

Filet Mignon

Cognac and black peppercorn sauce, portabella, mashed redskin potatoes, crispy onions* 6 oz. 20.50   9 oz. 27.50

Sandwiches and Other Things

Tuna Salad

with tomato, lettuce and cheddar in lawash, cucumber salad 6.50

Shrimp and Crab Cake

 English muffin, remoulade, cole slaw 9.50

Mom’s Fried Chicken “BLT” Wrap

remoulade, baked beans, french fries 8.00

Smoked Ham and Turkey

remoulade, bacon and swiss on sourdough, cole slaw, french fries 7.50

Smoked Chicken, Shrimp and Chorizo Quesadilla

tomato-avocado salad, black bean salad, sour cream 8.25

*Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.